Once considered a coarst weed, mache is now a chic salad green. The sweet, slightly nutty leaves are tender and juicy.
Makes 3 or 4 servings
2 tablespoons extra-virgin olive oil
1 tablespoon red or white wine vinegar
1 tablespoon minced shallot
6 cups rinsed and crisped mache (4 oz.)
1/2 cup halved cherry tomatoes
In a large bowl, whisk together olive oil, wine vinegar, and minced shallot. Add salt and pepper to taste. Add mache and cherry tomatoes; gently toss.